Pipis with native greens

Experience a taste of Australian Indigenous native ingredients with this recipe for pipis cooked with sake, lemon myrtle and a pinch of native pepper. Served with mustard greens, karkalla, warrigal greens and samphire, this unique dish pays culinary homage to the rich traditions of Indigenous cuisine.

Pipis with native greens Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 600 g pipis, cleaned (see Note)
• 75 ml dry sake
• 4 lemon myrtle leaves, fresh or dried
• 4 tbsp olive oil, plus extra to serve
• pinch native pepper
• 100 g mustard greens
• 100 g karkalla
• 100 g warrigal greens
• 100 g samphire
• 2 lemons, juiced

Lemon myrtle roasted potatoes

• 1 cup (250 ml) light-flavoured extra virgin olive oil
• 5 lemon myrtle leaves, plus extra for roasting
• 1 kg baby potatoes
• salt flakes, to season 

Instructions

1. For the lemon myrtle roasted potatoes, pre-heat the oven to 200˚C. Combine the olive oil with the lemon myrtle in a medium saucepan over medium heat. Cook for 4-5 minutes, then remove from the heat and allow the flavours to infuse. This will make more than you need.
2. Parboil the baby potatoes for 10 minutes, then drain and toss with some of the lemon myrtle olive oil. Transfer to a baking paper lined dish with extra lemon myrtle leaves and sprinkle with sea salt flakes. Roast for 20-30 minutes, or until golden.
3. For the pipis, in a medium bowl, combine the sake, lemon myrtle leaves, half the olive oil and a pinch of native pepper and set aside.
4. Heat the remaining oil in a large saucepan with a tight-fitting lid over high heat. When hot, add the pipis with the sake mixture, cover and cook for 4 minutes.
5. Discard the lemon myrtle leaves from the pan, then add in the mustard greens, karkalla, warrigal greens and samphire and toss for 3-4 minutes, or until slightly wilted.
6. Squeeze over the lemon juice with an extra drizzle of olive oil to taste. Serve the pipis with native greens with the lemon myrtle roasted baby potatoes.

Note

• It's crucial to ensure your pipis are properly purged of all sand before cooking. Pipis must be cleaned in fresh saltwater over 36 hours to remove all sand and grit. Once they are cleaned, store the pipis in clean saltwater until ready to cook.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Luscious Leaves

Watch the full episode here

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Watch the full episode here

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